Share
Carrot Cake Stuffed
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
30 min(s)
10 servings
Livia Fernandes
@liviafulle- Ingredients
- Recipe
- Medium carrot2 unit(s)
- Egg4 unit(s)
- Soybean or corn or coconut oil1 cup
- Demerara or refined sugar2 cup
- Wheat Flour2 cup
- Baking Powder1 tablespoon
- Pinch of salt1 unit(s)
- Dark or milk chocolate180 g
- Can of cream1 unit(s)
- Peel the carrots and cut into small pieces
- In the blender, beat the carrots cut into pieces, the oil, the eggs and the sugar and beat well until smooth.
- In a bowl sift the flour, salt and baking powder
- Add the blended mixture to the dry ingredients and mix well until smooth.
- Unite a form of English cake with butter and wheat flour
- Place the dough in the mold and bake in a preheated oven at 180 degrees for about 40 minutes or until the toothpick comes out clean, wait for it to cool completely and unmold
- Make the topping and filling: melt the chocolate in the microwave every 30 seconds and when it is well melted, add the cream, mix well until smooth and creamy
- Cut the top of the cake (must be cold) and remove carefully, place half of the ganache inside the cake and hit the sides with a spoon or spatula, close the cake again and cover with the rest of the ganache and take it to the fridge for about 30 minutes or serve right away 😋
Did you like this recipe?
You may also like
Refrigerator Pudding
Strawberry mousse
By
Easy Strawberry Mousse
By
Strawberry delight 🍓